Butternut Squash Pasta Sauce

Ingredients

1 butternut squash cubed (or 2 cups frozen cubed)
3/4 tsp sage
salt to taste
1/2 tsp paprika
2 tbsp melted coconut oil
1 onion cubed
2-3 cloves garlic

1/2-3/4 cup coconut milk
(optional - not whole30 compliant) 1/4 cup goat cheese

Directions

Place butternut sqaush, onion and garlic in a bowl and sprinkle spices all over. Pour on coconut oil and toss, coating each piece with oil and spices. Lay out on a lined cookie sheet. Roast at 400 for 30-45 mins.

Once squash has been roasted, pour into a blender and add coconut milk. Blend until smooth, adding more coconut milk for thinner consistency. If desired add goat cheese.

Serve over "zoodles" (zucchini noodles). Add chicken breast or other meat for added protein. Can also be served over pasta.

Ghee Hollandaise

Ingredients

1/2 cup melted ghee
2 egg yolks
1 Tablespoon lemon juice
Pinch of salt
Pinch of cayenne pepper or dash of Tabasco sauce

Directions

Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
Place the egg yolks, lemon juice, salt and cayenne pepper in the blender

Salted Caramel Sauce & Salted Caramel Frosting

Salted Caramel Sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Recipe from kimberlytaylorimages.com

Steak with balsamic mushroom sauce

4 Beef steaks (your desired cut)
1/2 tsp salt, divided
1/4 tsp pepper divided
2 tsp butter
2 garlic cloves, minced
2 cups sliced mushroom caps (you can mix different kinds)
1/2 tsp chopped fresh thyme
2 Tbsp balsamic vinegar
1 Tbsp water
1 tsp low-sodium soy sauce

Sprinkle steaks with 1/2 of the salt and 1/2 of the pepper.

Grill steaks to desired degree of doneness.

Heat pan over medium heat. Add butter coating the pan, cook until the foam subsides (about 15 seconds). Add garlic, saute for 30 seconds. Add mushrooms, 1/2 tsp thyme, remaining salt and pepper. Saute mushrooms for 3 minutes or until tender, stirring frequently. Stir in vinegar, soy sauce and water; cook one more minutes or until most of the liquid evaporates. Top steaks.

::: recipe found in Cooking Light April 2008

Beef Tenderloin with Mushroom Sherry Sauce

We had a friend join us for dinner so I made this. I served it with garlic mashed potatoes, steamed broccoli and cauliflower with homemade cheese sauce and a spinach salad.

Beef Tenderloin

2-3 lb beef tenderloin roast
2 tsp each thyme, seasoning salt, Montreal steak seasoning. Rub the roast or steaks with seasoning and let stand until room temp. (about an hour)

I use the convection/roast setting on my oven and roast at 400 degrees. I cook it until the internal temp is 120 degrees, that is med rare. The most important thing to remember is to let the cooked meat rest for 10-15 minutes. It will still cook in this time and the juices will settle as well.

Sherry Mushroom Sauce

2 teaspoons butter
1 1/2 cups pre-sliced mushrooms
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water


Sauce:

Melt butter in pan. Add mushrooms, shallots, and garlic to pan; saute 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Serve with cooked beef.

Blender Hollandaise Sauce

This is one that I got from the 'Best Of Bridge' cookbooks. I use it often, over asparagus, eggs Benedict and other dishes.

1 Cup butter
In a pan melt and bring to a boil. DO NOT brown.

4 egg YOKES
1/4 tsp each of salt, sugar, Tabasco & dry mustard
2 Tbsp fresh lemon juice
Mix all ingredients together in the blender. Add melted butter a little at a time while blending at a low speed.

Serve hot.

You can reheat this in a pan to use later.